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Bean and Lamb Ramekins HT HD 35mins Serves 4 Hot Leftovers Lamb Vegetables Hors d'oeuvre Appetizer Starter
Ingredients 1 x 400g/14oz Tin of Flageolet beans 50g/2oz White Bread Milk 1 Garlic Clove, crushed 2 sprigs Fresh Parsley 225g/8oz Cooked Lamb, minced 1 Egg Salt and Pepper 150ml/ 4 fl.oz. Stock or Gravy 3 tbsp Fresh Breadcrumbs 50g/2oz Butter
Instructions
1. Preheat the oven to 200C, 400F, Gas mark 6.
2. Drain the beans and rinse.
3. Dip the bread into the milk then squeeze it out and mix with the garlic, parsley, lamb, egg, salt, pepper and stock in a large mixing bowl.
4. Grease the ramekins with butter, place a layer of beans in the bottom of each then a layer of the lamb mixture. Continue adding alternate layers until full.
5. Sprinkle with breadcrumbs and bake in the oven for 20 minutes. Serve hot.
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